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Food
Quiche
Tarte flambée
Bake, savoury, cooked
ingredients
Potato gratin, raw in-
gredients, 4 cm deep
Chicken, 1.3 kg, un-
stuffed
Chicken, 1.3 kg, un-
stuffed
Chicken breast fillet,
steaming
Small chicken portions,
250 g each
Goose, unstuffed, 3 kg
Goose, unstuffed, 3 kg
Joint of pork without rind,
e.g. neck, 1.5 kg
Joint of pork without rind,
e.g. neck, 1.5 kg
Joint of pork with rind,
e.g. shoulder, 2 kg
Fillet of beef, medium,
1 kg
Fillet of beef, medium,
1 kg
Pot-roasted beef, 1.5 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Sirloin, medium, 1.5 kg
Burger, 3–4 cm thick
Leg of lamb, boned, me-
dium, 1.5 kg
Leg of lamb, boned, me-
dium, 1.5 kg
Fish, baked, whole,
300 g, e.g. trout
Fish, steamed, whole,
300 g, e.g. trout
Fish fillet, plain, steamed
Cauliflower, whole,
steaming
Sliced carrots, steaming
Spinach, steaming
1
Preheat the appliance.
2
Turn the dish 2/3 of the way through the cooking time.
Accessory/cook-
Height
ware
Dark coated
1
quiche tin
Universal pan
3
Ovenproof dish
2
Ovenproof dish
2
Pan support
2
Pan support
2
Perforated steam-
3
ing tray
Pan support
3
Pan support
2
Pan support
2
Uncovered cook-
2
ware
Uncovered cook-
2
ware
Uncovered cook-
2
ware
Pan support
2
Uncovered cook-
2
ware
Covered cookware
2
Covered cookware
2
Pan support
2
Uncovered cook-
2
ware
Pan support
4
Uncovered cook-
2
ware
Uncovered cook-
2
ware
Universal pan
2
Perforated steam-
3
ing tray
Perforated steam-
3
ing tray
Perforated steam-
3
ing tray
Perforated steam-
3
ing tray
Perforated steam-
3
ing tray
Type of
Temperature in
heating
°C/grill setting
200-210
1
240-250
150-170
160-190
200-220
190-210
100
200-220
160-180
1. 130-140
1.
2. 150-160
2.
3. 170-180
3.
180-190
190-200
1. 100
1.
2. 170-180
2.
3. 200-210
3.
210-220
190-200
200-220
200-220
220-230
190-200
3
170-190
170-180
1. 170-180
2. 160-170
80-90
80-100
120
120
100
How it works en
Steam
Cooking time
level
in mins
-
40-50
-
10-18
2
40-50
-
50-70
-
60-70
2
50-60
-
15-25
2
30-45
-
120-150
2
1. 110-120
2
2. 20-30
Off
3. 30-40
-
110-130
-
120-140
Off
1. 25-30
1
2. 60-80
Off
3. 20-30
-
40-50
1
50-60
-
130-160
-
140-160
-
60-70
1
65-80
2
-
25-30
-
50-80
1
80-90
1
1. 15-20
Off
2. 5-10
-
15-25
-
10-16
-
20-30
-
5-7
-
2-3
45
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